| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury1, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 6 |
|
Herrings; filleted |
| 1 |
|
Medium-size onion; peeled and sliced |
|
|
; finely |
| 12 |
|
White peppercorns |
| 1/4 |
pt |
Spiced vinegar; (150ml) |
| 2 |
|
Cooked beetroot; skined |
| 1 |
|
5 1/4 ounces natural yogurt; (150g) |
| 1 |
tb |
Horseradish sauce; (15ml spoon) |
| 2 |
|
Spring onions; sliced |
INSTRUCTIONS
FOR THE SAUCE
TO GARNISH
1. Lay the herring fillets in a shallow dish, skin side down and
cover them with sliced onion. Sprinkle on the peppercorns, and pour
the vinegar over the dish. Cover the dish and refrigerate for 2 days.
2. Drain the herring and arrange them on a serving plate. Grate the
beetroot and mix it with the yogurt and horseradish sauce.
3. Garnish the herring with spring onions, and serve the sauce
separately.
Converted by MC_Buster.
NOTES : If you are making your own Bismarck herring, you do need to
start preparation for this dish two days in advance. You could, of
course, cheat and buy either Bismarck or rollmop herrings in jars or
from the delicatessen counter, in which case this dish would take
about 10 minutes to prepare at the most.
Converted by MM_Buster v2.0l.
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